Sheet Pan Roasted Veggies & Gnocchi
Makes 4-6 servings
With 4 servings, each one is 340 calories, 22 g fat (7g saturated), 30 g carbohydrate, 4 g fiber, 8 g protein
Ingredients
- 16 ounce potato gnocchi
- 1 onion, chopped into 1” pieces
- 1 bell pepper, seeded & chopped into 1” pieces
- 1 pint cherry tomatoes
- 1 cup broccoli florets
- 1 cup cauliflower florets
- ¼ cup olive oil
- ¼ cup grated parmesan cheese, plus more for garnish
- 1 teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
Directions
- Preheat oven to 450 F. Line a baking sheet with foil or parchment paper.
- Add the gnocchi, onion, bell pepper, tomatoes, broccoli, and cauliflower to a large bowl. Add the olive oil, cheese, and seasonings to the bowl, and toss everything together until all ingredients are well distributed.
- Spread the mixture onto a sheet pan and roast for ten minutes. Remove the pan from the oven, stir the mixture, and place back into the oven to continue roasting for ten minutes more.
- Top with additional parmesan cheese after serving.